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Butternut Squash Enchiladas
Butternut Squash Enchiladas
  • 1 butternut squash
  • 1 large onion, chopped
  • 1 c. frozen corn kernels
  • 12 corn tortillas
  • 3 c. mild Tomatillo Chile Salsa
  • 1 c. Melted Vegan Cheese Sauce (opt)
  1. Cut off stem and blossom end of squash. Slice squash in half lengthwise; scoop out seeds. Place in microwave dish cut side down. Microwave up to 10 minutes until tender. Scoop out pulp; mash or purée.
  2. Meanwhile in saucepan, steam onion with a tablespoon of water until tender. Stir in corn. Heat briefly then add to mashed squash.
  3. Warm tortillas about 1 minute in microwave with a damp paper towel on the bottom of the stack and another on the top.
  4. Smear a little salsa on the bottom of a greased baking dish. Lay out tortillas on a work surface; scoop squash evenly onto tortillas. Roll and place seam-side down in baking dish.
  5. Pour chile sauce over enchiladas. Bake 350° 30 minutes. Drizzle cheese sauce over top if you wish after removing from oven.

Makes 12 enchiladas